Description

This classic Cincinnati Chili recipe features tender boiled ground chuck simmered in a rich, uniquely spiced tomato-based sauce, served over spaghetti and topped with shredded cheddar cheese, beans, onions, and crunchy oyster crackers. The sauce combines sweet and savory flavors with cinnamon, cocoa, molasses, and special chili seasonings to create a one-of-a-kind dish perfect for a comforting family meal.

Ingredients

Scale

Meat and Sauce Base

3 pounds boiled ground chuck (drained)
1 tablespoon olive oil
1½ cups diced onions
1 teaspoon diced garlic
1 quart water
6 ounces tomato paste
1½ tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
¼ teaspoon ground cloves
¼ teaspoon ground cayenne pepper (or crushed red pepper flakes)
1 teaspoon chili powder
0.56 ounces Williams Chicken Chili Seasoning (½ envelope)
0.5 ounces Williams Original Chili Seasoning (½ envelope)
1 tablespoon granulated sugar (dissolved in ¼ cup of hot water)
3 teaspoons ground cinnamon
1 teaspoon ground allspice
2 tablespoons unsweetened cocoa powder (or a 1-oz. square of unsweetened chocolate)
1 tablespoon unsulphured molasses

Pasta and Toppings

1 pound dry spaghetti (1 package)
2-4 cups freshly shredded cheddar cheese
15 ounces canned black beans (drained and rinsed, 1 can)
15 ounces canned red beans (drained and rinsed, 1 can)
1 raw onion (diced)
9 ounces oyster crackers (1 package)

Cook Mode Prevent your screen from going dark

Instructions

Boil the Ground Chuck: Prepare the ground chuck by boiling it thoroughly until fully cooked, then drain the excess liquid. This step ensures the meat is tender and ready for the chili base.
Sauté Onions and Garlic: Heat a large Dutch oven over medium heat and add 1 tablespoon of olive oil. Sauté the diced onions until they turn translucent, about 5 minutes. Add the diced garlic during the last minute of sautéing to release its aroma without burning.
Add Chili Ingredients and Boiled Beef: Add the boiled ground chuck and all remaining chili ingredients—including water, tomato paste, vinegar, Worcestershire sauce, spices, seasonings, sugar mixture, cinnamon, allspice, cocoa powder, and molasses—into the Dutch oven. Stir well to combine and bring the mixture to a boil.
Simmer the Chili: Reduce the heat to low and let the chili simmer gently for at least 2 hours. Stir occasionally and add a small amount of water if the chili thickens too much during cooking.
Cook the Spaghetti: In the last 15 to 20 minutes of the chili simmering, cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta thoroughly.
Serve and Garnish: Plate a serving of spaghetti and ladle the hot Cincinnati chili over the top. Garnish generously with shredded cheddar cheese, both types of rinsed beans, diced raw onions, and oyster crackers. Serve immediately for best taste.

Notes

This Cincinnati chili recipe uniquely blends sweet and savory flavors using spices like cinnamon and cocoa for a rich depth.
The chili is traditionally served over spaghetti, making it a hearty and filling meal.
Use freshly shredded cheddar cheese for optimal melting and flavor.
Adjust the cayenne or crushed red pepper flakes to control heat level according to preference.
Step-by-step photos can help guide you through the cook process and ensure perfect results.

Nutrition

Serving Size: 1 bowl
Calories: 1065 kcal
Sugar: 11 g
Sodium: 1136 mg
Fat: 50 g
Saturated Fat: 20 g
Unsaturated Fat: 23 g
Trans Fat: 2 g
Carbohydrates: 99 g
Fiber: 13 g
Protein: 54 g
Cholesterol: 149 mg